Description

Craving a fiery, flavorful seafood dish that’s quick and perfect for summer grilling? What if you could create Amazing Spicy Grilled Shrimp in just 2.5 hours, with a zesty marinade that packs a punch of heat and tang? This beginner-friendly recipe, inspired by your love for bold, spicy dishes like Cajun Seafood Pasta and Cajun Grilled Chicken, delivers juicy, charred shrimp skewers ideal for barbecues, weeknight dinners, or entertaining.

Ingredients

For the Marinade

Olive Oil (⅓ cup): Provides a rich, smooth base for the marinade and prevents sticking on the grill.
Sesame Oil (¼ cup): Adds nutty, savory depth and Asian-inspired flavor.
Chopped Fresh Parsley (¼ cup): Brings bright, herbaceous freshness.
Hot Sauce (2 tbsp): Delivers a spicy kick; choose your favorite brand for heat level.
Minced Garlic (2 tbsp): Infuses bold, aromatic savoriness.
Ketchup (1 tbsp): Adds subtle sweetness and tang to balance heat.
Asian Chile Paste (1 tbsp): Provides intense, spicy umami (e.g., sambal oelek or gochujang).
Salt (1 tsp): Enhances overall flavor.
Black Pepper (1 tsp): Adds a mild, spicy bite.
Lemon Juice (3 tbsp): Contributes bright, tangy acidity.

For the Shrimp

Large Shrimp (2 lb, peeled and deveined): Juicy, tender seafood that grills quickly and absorbs marinade flavors.
Wooden Skewers (12, soaked in water): Ensures easy grilling and presentation; soaking prevents burning.

Substitutions and Variations

Shrimp: Swap with scallops, firm fish (e.g., swordfish), or tofu for vegetarian; adjust grilling time (scallops: 2–3 minutes per side, tofu: 3–4 minutes per side).
Olive Oil: Use avocado oil or grapeseed oil for a neutral flavor.
Sesame Oil: Replace with additional olive oil if unavailable, though it loses nutty depth.
Hot Sauce: Substitute with sriracha, Tabasco, or 1 tsp cayenne for similar heat.
Asian Chile Paste: Use harissa, red pepper flakes (1 tsp), or omit for less spice; adjust heat to taste.
Lemon Juice: Swap with lime juice or rice vinegar for a different tang.
Parsley: Replace with cilantro or green onions for a fresh, herbaceous note.
Vegetarian/Vegan: Use tofu, mushrooms, or zucchini; ensure chile paste and ketchup are vegan-friendly.
Gluten-Free: Naturally gluten-free; ensure hot sauce, chile paste, and ketchup are gluten-free certified.
Low-Spice: Reduce hot sauce and chile paste to 1 tsp each; add more lemon juice for flavor.

Optional Additions

Spices: Add ½ tsp smoked paprika or cumin to the marinade for smoky depth, inspired by your Scott Hibb’s Whisky Grilled Baby Back Ribs.
Veggies: Skewer with bell peppers or cherry tomatoes, echoing your Sausage and Veggies Skillet.
Garnish: Sprinkle with sesame seeds or lime zest post-grilling, inspired by your Mediterranean Chicken Pasta Salad.

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Instructions

Prepare the Marinade:
- In a mixing bowl, whisk together ⅓ cup olive oil, ¼ cup sesame oil, ¼ cup chopped fresh parsley, 2 tbsp hot sauce, 2 tbsp minced garlic, 1 tbsp ketchup, 1 tbsp Asian chile paste, 1 tsp salt, 1 tsp black pepper, and 3 tbsp lemon juice until well combined.
- Reserve ⅓ of the marinade (about ¼ cup) in a small bowl for basting during grilling; cover and refrigerate.
- Tip: Whisk thoroughly to emulsify oils; taste marinade and adjust heat or salt sparingly.
Marinate the Shrimp:
- Place 2 lb large shrimp (peeled and deveined) in a large, resealable plastic bag.
- Pour the remaining marinade (about ¾ cup) into the bag and seal, ensuring shrimp are evenly coated.
- Refrigerate for 2 hours, turning the bag halfway through to redistribute marinade.
- Tip: Don’t marinate longer than 2 hours, as lemon juice can “cook” shrimp; pat shrimp dry before skewering to reduce flare-ups.
Prepare Skewers and Grill:
- Soak 12 wooden skewers in water for at least 30 minutes to prevent burning.
- Preheat an outdoor grill to high heat (about 450°F/230°C) and lightly oil the grates to prevent sticking.
- Thread shrimp onto skewers, piercing once near the tail and once near the head (about 5–6 shrimp per skewer for 2 lb).
- Discard the marinade used for the shrimp.
- Tip: Thread shrimp tightly to ensure even cooking; use metal skewers if preferred for reusability.
Grill the Shrimp:
- Place shrimp skewers on the preheated grill.
- Cook for 2 minutes per side, or until shrimp are opaque and slightly charred (internal temperature 145°F/63°C).
- Baste frequently with the reserved marinade during grilling, using a brush or spoon, especially in the last minute.
- Tip: Watch closely to avoid overcooking; baste lightly to prevent burning due to sugar in ketchup.
Serve:
- Remove skewers from grill and let rest for 2 minutes.
- Serve hot as a main dish or appetizer, with sides like rice, grilled vegetables (inspired by your Sausage and Veggies Skillet), or a cucumber salad, and a drink like a cold beer or lemonade.
- Garnish with extra parsley or a squeeze of lemon juice for freshness.
- Tip: Serve on or off skewers; provide extra reserved marinade (not used for raw shrimp) as a dipping sauce if desired.